Spicy Red Spinach Lasagna

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp. each bacon drippings and olive oil
• 1 (28 oz.) can Hunt's stewed tomatoes
• 1 (6 oz.) can Hunt's tomato paste
• 8 oz. chopped cooked bacon
• 1/4 c. dry red wine
• 2 Tbsp. red wine vinegar
• 1/2 to 1 tsp. crushed red pepper flakes
• 2 c. shredded fresh spinach
• 1 (15 oz.) container Ricotta cheese
• 3/4 lb. shredded Swiss cheese
• 1 egg, slightly beaten
• 8 lasagna noodles, cooked, minced and drained
• grated Parmesan cheese
• minced parsley

1. In Dutch oven, saute onion and garlic in drippings and oil until tender.
2. Add next 7 ingredients.
3. In bowl, mix Ricotta, Swiss and egg.
4. Pour 1 cup sauce in 13 x 9-inch baking dish. Layer 4 noodles, 1/2 cheese mix and half the remaining sauce; repeat layers.
5. Bake at 350u0b0 for 40 minutes.
6. Top with Parmesan and parsley.
7. Cool 10 minutes before cutting.
8. Serves 8 to 10 people.

onion, garlic, bacon, tomatoes, tomato paste, bacon, red wine, red wine vinegar, red pepper, fresh spinach, ricotta cheese, swiss cheese, egg, lasagna noodles, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346286 (may not work)